Chop one onion and a green bell pepper into small pieces, then mince three cloves of garlic until fragrant.

In the slow cooker, add four pounds of beef stew meat, seasoned generously with salt and pepper. Pour in ¼ cup of water or beef broth.

Drain the juice from a 28-ounce can of diced tomatoes with green chilies and add them to the slow cooker. Toss in your chopped onion, bell pepper, and minced garlic.

Cover the slow cooker and set it to high for 30 minutes.

Uncover, sprinkle in ½ teaspoon of ground cumin, ½ teaspoon of dried oregano, and 1 teaspoon of chili powder. Stir well.

In a small bowl, mix 3 tablespoons of flour into the reserved tomato juices to create a slurry. Pour this mixture into the slow cooker.

Reduce the heat to low, cover, and let the Carne Guisada cook for 3 to 4 hours.

Once cooked, stir gently and serve warm, garnished with fresh cilantro, grated cheese, pico de gallo, or sour cream.